Stinging Nettle Pesto Pasta
This Stinging Nettle Pesto Pasta has a rich emerald color, fresh green flavors, and is accompanied by a variety of veggies to make a tasty pasta dish!
Servings: 6 servings
Equipment
- 1 Large pot
- 1 Food processor
- 1 Large skillet
- 1 salad spinner optional
Ingredients
Stinging Nettle Pesto
- ⅓ cup pepitas
- 3 cloves garlic
- 6 oz fresh nettle leaves about 6 packed cups (seems like a lot but it shrinks down)
- 2 Tbsp lemon juice
- 1 Tbsp nutritional yeast
- ½ tsp sea salt
- ¼ cup olive oil
- ⅛ tsp black pepper
Veggies
- ½ of a yellow onion, chopped
- 2 cups mushrooms, sliced
- ¼ tsp salt
- 1 medium-sized zucchini, sliced
Pasta
- 14 oz pasta
Garnish
- Cherry tomatoes sliced in half
Instructions
Harvest Stinging Nettles
- Harvest young nettles while wearing gloves by cutting stem about 1/4-1/3 of the way down the plant, similar to harvesting basil. (Don't harvest the lower leaves.)
Stinging Nettle Pesto
- Set up a colander in the sink and have a large bowl of cold water with ice cubes ready for an ice bath.
- Bring a large pot of water to a boil and (while still wearing gloves) add 6 oz nettle leaves, using a wooden spoon to make sure leaves are fully submerged, then start the timer for 30-45 seconds. Once timer goes off, strain water using the colander, then transfer leaves to the ice bath. Remove gloves and using your hands, gently squeeze the water out of the leaves. Transfer to a salad spinner and spin to get more moisture out. Then wrap leaves in a kitchen towel and pat dry. (You'll want to remove as much moisture as possible, otherwise the pesto will be watery.)
- Place ⅓ cup pepitas and 3 cloves garlic in a food processor and process until fine. Add the nettle leaves, 2 Tbsp lemon juice, 1 Tbsp nutritional yeast, ½ tsp salt and process until a paste-like consistency, stopping to scrape the sides with a rubber spatula. Remove the lid and the blade and use the spatula to stir in ¼ cup olive oil. Taste, adding anything more it may need.
Veggies
- Heat large skillet on medium heat with 2 tsp avocado oil. Once hot, add onions, mushrooms, and ¼ tsp salt and cook until moisture cooks off and mushrooms brown, about 10-12 minutes. Stir in zucchini and cook until softened, stirring occasionally.
Pasta
- Meanwhile, bring a large pot of water to a boil and cook 14 oz of pasta according to package directions, until al dente. Using the colander, strain out water and add pasta back to the large pot.
Combine
- Stir pesto into pasta until evenly coated. Add in the cooked veggies and stir until combined. Serve immediately, topping with sliced cherry tomatoes. Enjoy!
Notes
Stinging Nettle Pesto Pasta with Veggies will keep in the fridge in a well-sealed container for up to 5 days.